Whisk the chilled nondairy milk and cornstarch together in a small container, such as a liquid measuring cup.
Place the coconut milk and sugar into a small saucepan, then add the cornstarch mixture. Whisk everything together.
Warm the mixture over medium-low heat, whisking constantly. Bring the
mixture to a simmer. It should thicken up very quickly at this point. Once it does, remove it from heat.
Whisk in the butter, maple syrup and vanilla.
Allow the custard to cool until warm, then, optionally, transfer it to individual serving containers. Place a sheet of plastic wrap directly over the custard (either in the pot or in smaller containers), in contact with the surface.
The custard will continue to thicken as it cools.
Serve immediately or chill for later. If the custard has gotten clumpy, whisk it vigorously until it becomes smooth again. Garnish with huckleberries and Honeycomb Brittle.
To make the Honeycomb Brittle: Add sugar, honey and water to a medium-size pot on low-medium heat.
Use a wooden spoon to stir.
Caramelize sugars and heat up to 300°F (use a candy thermometer to ensure proper temperature).
Remove from heat, whisk in baking soda and let it rise until it triples in size (use a medium-size pot for this reason).
Use a baking mat on a half sheet tray to cool it down at room temp (enjoy breaking).
